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Episode 83

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Published on:

9th Jun 2025

WELCOME TO OUR KITCHEN: We're making a cold canning batch of bread-and-butter pickles!

Bread-and-butter pickles. Always in our fridge all summer long. But we don't want to go to the hassle of canning them in huge batches. We don't need to survive the apocalypse with pickles!

This recipe is from our book COLD CANNING, which you can find at this link. We hope you'll make a small batch of this pickles. And no need to copy this recipe down as you listen to this episode. You can find the recipe on our website at this link.

Plus, we've got a one-minute cooking tip about the irritating problem of bits of egg shell in a cracked egg. And we'll tell you what's making us happy in food this week!

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:40] Our one-minute cooking tip: an easy way to get egg shells out of cracked egg.

[03:13] We’re headed to the kitchen to make bread-and-butter pickles, a recipe from our book COLD CANNING. We can make one jar and keep these fantastic pickles in the fridge for up to a month. If you'd like the recipe, check it out on our website at this link.

[17:02] What’s making us happy in food this week? Rhubarb jam and ground pecan brownies!

Transcript
Bruce:

Hey, I am Bruce Weinstein and this is the Podcast

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Cooking with Bruce and Martin.

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Mark: And I'm Mark s Scarborough.

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And together with Bruce, we have

written three dozen cookbooks.

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We're publishing our 37th cookbook

called Canning, all about small

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batch, no steam, no pressure, canning.

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You can make two or three jars of well,

what we're about to make in this podcast.

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Something that in fact is in our house.

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Every single summer, and he is

also in the book Cold Canning.

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We'll be talking about

that when we get to it.

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But before that, we've got a one minute

cooking tip and we'll tell you what's

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making us happy in food this week.

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So let's get started.

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Bruce: Our one minute cooking tip.

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Have you ever cracked an egg and

gotten a bit of shell in the bowl?

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Yes.

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Yes, of course you have.

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We all have.

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And it's nearly impossible to

get it out with your fingers.

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You just push that piece of shell around.

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It's so ugh.

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Unless you wet your finger.

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A wet finger goes right through the

egg white and that piece of shell

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will stick to your wet finger.

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Really?

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You could slide it up the side

of the bowl and get rid of it.

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Really?

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Yep.

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Really?

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I

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Mark: Okay.

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Wait.

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I have never.

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Tried this and I don't know this.

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Yep, yep.

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Wet fingers.

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You wet your finger and then it

goes right through the egg whites.

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Okay?

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So this can't be, you're just using

the egg whites to whip them because

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that would be putting water into them.

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So you can't do this trick.

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If you want those egg whites, that's

somehow amount of shells gotten in

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them and you intend to make miran.

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Bruce: You also don't want your finger in

there 'cause you have oils on your finger.

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This is just your cracking eggs into

a bowl because you're gonna, so you're

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gonna scramble them or something.

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Scramble them or fry them.

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But you get a somehow.

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But unfortunately you get

some shell in the bowl.

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So you want to get the shell out.

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Wet.

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Your finger goes right down to the

bottom and the shell sticks to it.

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Huh?

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Mark: And I, I wanna know, I wanna

say how I know you're a chef.

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I know you're a chef because

you talked about cracking an egg

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into a bowl before you fry it.

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And I don't think anyone listening

to this podcast does that.

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I do it because I married you

and I've learned to do it.

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But before I fry an egg, I crack

it into a bowl, and then I slip

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it from the bowl into the skillet

because I've watched Bruce do it.

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But before I ever was with

Bruce, I never did such a thing.

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I cracked it right into the

skillet, which means I broke.

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The yolk

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Bruce: and what happens if you

get the shell in the skillet?

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I don't know.

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You just eat it.

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Come on.

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That's gross.

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That's like sand in your salad.

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Gross.

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I don't know.

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You just eat it.

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Okay.

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Mark: Before we get to making a recipe,

we're heading to the kitchen in this

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episode to make a recipe for something

that makes me very, very happy and that

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I demand demand outta Bruce every summer.

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Me say that it would be great if you could

rate this podcast, if you could subscribe

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to it, if you could write a review.

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All those ways are, are the ways that

you can help us maintain the podcast

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in a very crowded podcast landscape.

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We appreciate that.

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We don't wanna accept any advertising,

so the way you can help us avoid all

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of that is by getting us a star rating.

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Thank you.

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And by writing a review even.

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Nice.

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Podcast does wonders for the algorithms.

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Thank you so much for that.

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I can't believe I live in a

world in which I use the word

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algorithm loosely in a sentence.

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Like it's something, I mean, remember

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Bruce: in high school they told

you you would use this in adult.

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I know, and

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Mark: I assure you that when I took

the point of going, I got to the

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point in math where we did algorithms.

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I thought no one is ever, ever,

ever using this unless there's.

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Some nerdy engineer, and now in

fact, it dominates all our lives.

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Oh, well, there you go.

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There you go.

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Okay, so now we're on to the cooking

segment of this podcast and we are making

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Get Ready bread and Butter pickles.

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Bruce: This is a recipe for bread

and butter pickles that Mark and I

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first created for a cooking light

article on pickling over years ago.

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Remember, magazines.

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Hmm.

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I remember, remember

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Mark: writing for gourmet?

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Bruce: Yeah.

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Mark: Bon Appetit.

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Remember this stuff and writing

so much for fine cooking.

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Remember that?

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Mm-hmm.

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Yep.

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God, I, I, okay.

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Here's a little bit of trivia about us.

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We could never crack food and wine.

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Bruce: No we couldn't.

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No we could

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Mark: not.

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Bruce: Now, Tina u Lockey was the food

editor and I don't know what she had

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against us, but she never, I don't

know she had anything against us.

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Mark: Oh, come on.

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It's not against you.

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It's just we never cracked it.

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We never got the right

article idea to her.

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At the right second,

we got Wine Spectator.

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I know.

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We became

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Bruce: their travel

correspondent in France.

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Mark: In Day Wine Spectator was

considered the roughest of the rough

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crack 'cause it was such an old boys club.

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Mm-hmm.

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Together.

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And we cracked.

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That and became, as Bruce says,

a travel writing pair for Wine

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Spectator about, uh, food and wine.

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I don't know, it just escaped us.

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We couldn't make it happen.

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Mm-hmm.

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No matter how hard we tried, but

we were contributing editors to

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cooking light and to eating well.

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We were columnists longest serving

columnists on weight watchers.com.

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Oh my gosh.

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Those were the days.

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Okay.

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Oh, email off to bread and butter

because, so bread and butter.

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So let's talk about what's happened.

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Before we started recording this,

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Bruce: okay, before we recorded this, I

took one pound or 450 grams of pickling

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Kirbys, those small pickling cucumbers,

and I sliced them into half inch rings,

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circles, you know, even sized discs.

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And I put them in a big bowl with one

tablespoon or 12 grams of kosher salt.

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I let, that's pretty

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Mark: thick.

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Yep.

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Let me just say.

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Half an inch is not a paper thin slice.

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No.

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You

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Bruce: want these to have

some bite and body, so that's,

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Mark: that's a little bit, uh,

smaller than a centimeter, but

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you're getting near a centimeter.

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Yeah.

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It's not a, it's a little

smaller than a centimeter.

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Bruce: You want you chunky pieces.

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Also, they've been sitting now with

the salt in a large bowl for an

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hour and a half, and they've got.

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A lot of liquid in this bowl.

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So they've shrunk a bit, they've

given off liquid, and what I'm

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doing now is I am draining these

in a large colander and I am going

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to rinse them really, really well.

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Mark: Okay.

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So while he's rinsing those salted

Kirbys, which we've done to get rid

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of that excess liquid, as he says,

because that will make our brine.

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Boggy as these cucumber bits sit in it.

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Mm-hmm.

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I'm gonna slice up a

yellow onion and listen.

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It depends on how much onion you like.

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I've got a medium one here.

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You can use a large yellow onion.

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You can use a small one.

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The onion just adds a little sweet

aromatic flavor behind the pickles.

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It's not the main point here.

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It depends on how much you like onion.

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A medium onion is great.

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I've peeled it, I've taken off the

stem and, and I'm gonna really, really.

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Thinly slice it.

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I want this thing to be pretty

thin, about as thin as those

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cucumber slices, even thinner.

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Yep.

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I, I like it with thin slices.

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I would advise you to slice the onion

in half and then lay the cut size down

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and start making your thin slices along.

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It's easier than a roundy rollie thing.

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Bruce: Okay.

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No, do not try and cut pin

slices that have a roundy rollie.

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Anything?

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No, never.

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Okay, so we've got this.

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We can make a B right now.

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We need a brine because all

pickles have a brine, and

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Mark: before you say what's

gonna go in the brine, it's

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gonna go into Medium suspect.

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Let say that this recipe's

available on our website

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cooking with Bruce and mark.com

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or Bruce and mark.com.

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It is a recipe from Cold Canning,

but it's also available there.

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You can find it under this podcast

episode, or there's a list of recipes

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on our website, and you can find it

right there amongst all the recipes

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for these bread and butter pickle,

as well as a gorgeous photographs.

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Straight out of the book for

bread and butter pickles.

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Okay.

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Okay.

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Go on.

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Three

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Bruce: quarters of a cup

or 180 milliliters of plain

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white distilled vinegar.

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That's just no white wine vinegar.

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Mark: That's just plain old white.

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Yep.

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Bad vinegar.

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Bruce: Three quarters of a cup

or 150 grams of white sugar.

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Plain old granulated white sugar.

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Mark: Can I stop you and talk

about white vinegar for a minute?

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Sure.

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Because I'm so obsessed with this.

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So for.

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All of my life.

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All of your life, all of anyone's life.

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White vinegar was 5%.

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Acidity.

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5%, 5%, 5%.

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In the last two years, manufacturers have

dropped the percent and distill white

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vinegar is now often sold at 4% acidity,

which is no good for shelf stable canning.

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It's a whole.

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Huge problem.

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It's fine by us because we're

gonna put these in the fridge.

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Mm-hmm.

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But you should just know that

4% acidic distilled white

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vinegar is less sour than 5%.

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And you might wanna search out

5% for the exact right flavor.

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Okay.

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So you've got, in terms of volume,

the same amount of white, still

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white vinegar and white sugar, but

different weights, a hundred and.

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Well not wait.

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It's 180 milliliters of distill white

vinegar and 150 grams of, uh, castor

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sugar, ly white sugar, stuff like that.

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Bruce: Yep.

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And one quarter cup of 60

milliliters of apple cider vinegar,

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which usually is at 5% acidity.

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We have three tablespoons

with 39 grams of.

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Dark brown sugar.

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Yep.

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Same three tablespoons, but 30

grams of brown mustard seeds.

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Mark: And you probably notice if you

listen to our podcast about brown, are

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much hotter than yellow mustard seeds.

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Mm-hmm.

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So these are gonna take the top

of your head off if you don't want

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the top of your head taken off.

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And trust me, there's not a lot here.

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If you don't, you can drop.

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The amount slightly here, even down

to two tablespoons or 20 grams.

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But we like it a little bit spicier.

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Bruce: And we got one teaspoon, which is

about 10 grams of yellow mustard seeds.

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Yeah.

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The less spicy variety.

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Mm-hmm.

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A quarter teaspoon of celery seeds

and just an eighth of a teaspoon

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of ground cloves and an eighth

of a teaspoon of ground turmeric.

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These are all going into a medium

sauce pan over a high heat.

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Right.

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And I'm stirring until it dissolves.

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And we are gonna bring these.

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Just to the barest simmer.

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Mark: Now here's, here's, here's

the problem, and this is a

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shortcut cheap thing as we've used

ground clubs and ground turmeric,

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and will it cloud the brine?

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Yes.

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Slightly, it will slightly cloud

the brine, and old school canners

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will freak out because we can put

a whole clove in there, et cetera,

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Bruce: or fresh turmeric,

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Mark: right?

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We're doing this for the ease

of the process and it makes it

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so much easier to use ground

cloves and ground turmeric, and.

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Also, we're making a small batch, so

we should be as easy as we can be.

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So bruises, put this on

the stove in this medium.

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So pan, he stirred it

until that sugar dissolves.

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It dissolves pretty quickly.

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Yep.

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And if you've got it at medium

high heat to high heat, it's gonna

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come up to a boil pretty fast.

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You just wanna stir it

every once in a while.

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Yep.

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To make sure that none of the

sugar is falling on a solution.

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Bruce: Yep.

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So the thing is, why do they call

these bread and butter pickles?

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I mean, that's always the phrase

used for pickles that are sweet.

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And vinegar.

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Are you kidding?

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But why are they called

bread and butter pickles?

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You really don't know.

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I have.

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Are you being serious with me?

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You don't know.

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Oh my God.

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I'm being serious with you.

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Okay,

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Mark: well please let the

southerner teach you something.

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There you go.

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You eat them on a slice of buttered bread.

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You,

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Bruce: I thought I ate it.

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I thought I ate it on a piece

of smoked brisket or something.

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No.

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Well,

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Mark: you can.

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They're delicious On smoked.

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They also good.

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Sandwich, of course, they're delicious

on all those things, but many of us

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grew up eating buttered sandwiches, and

that means lunch and meat on bread with

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butter, not mayonnaise and not mustard.

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I know it's so not the modern world.

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And these were the pickles that you put in

that sandwich with the butter on the red.

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Or if you were like my farm

grandmother, you literally buttered a

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slice of bread and put these pickles

and some of the onions on top of

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that butter and ate it as a snack.

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Mm-hmm.

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Yum.

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So there you go, bread and butter pickles.

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Bruce: Now bread and butter pickles are

only good when they're crunchy and fresh.

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Made bread and butter pickles like

these, which don't get processed,

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which get put in your fridge.

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Stay crunchy.

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What I don't understand are all

those shelf stable jars of bread and

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butter, pickles at the supermarket.

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Mushy.

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That are mushy.

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Yeah, mushy.

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Who wants mushy pickles?

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Well,

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Mark: we're doing a pinch, but

they're not, no, they won't as good.

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I don't understand, and I wanna say that.

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Uh, this, once we get this all done and

it's, it's about up to a boil, but once we

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get this thing up to a boil and Bruce does

what he's gonna do next, um, this stuff

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will keep in the fridge for about a month.

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Honestly, we keep it all summer

long, but let's go by, use D

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standards, which is a month.

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It'll keep in the, in the freezer

indefinitely, but it will.

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Get mushy out of the freezer

because the thawing process mm-hmm.

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Will cause the cucumbers to break down.

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Bruce: It's the same thing that

happens if you were to process them.

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Right?

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So this is best just in the fridge.

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Okay.

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So I had those rinsed cucumbers with the

onions, and I'm putting those into a one.

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Quat ball canning drawer, a

regular old canning drawer,

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which has not been sterilized.

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It has not been boiled.

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It has been cleanly washed in hot

water, so it is nice and clean,

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and those cucumbers went in there

and now I'm taking the brine off

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the stove and I am pouring it.

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Over the cucumbers.

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Mark: You can, there are canning

funnels you can use that are wide

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mouth that you can sit inside

the jar and just pour through.

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But if you have a steady hand, you

can get this right into the jar.

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Let me advise you to set the jar with the

cucumbers and the in the sink so that.

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If you do spill any of this, it ends up

in the sink and you can just easily clean

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it up rather than all over your counter.

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Mm-hmm.

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Or your floor.

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And by the way, you're working

with a super hot solution

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here of sugar and vinegar.

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You probably wanna put children

and as we call them, furry,

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well wishers out of the kitchen.

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Sure.

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Uh, because you can't

trip and then it's bad.

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Bruce: You know what this reminds me

of when I eat these kind of pickles,

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it reminds me of when we go to Korean.

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Fried chicken places.

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Yes.

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And I get the chicken moo.

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Yes.

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The sweet pickled radish.

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Mark: Not everybody's gonna

know what chicken mo is.

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So

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Bruce: moo is the Korean word for

radish and chicken Moo is the pickled

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radish you serve with fried chicken.

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And it's a sweet and vinegary pickled

radish and called chicken moo.

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And that's sort of like Korean bread and

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Mark: butter pickles sort of, except

this has all the mustard seeds.

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Mm-hmm.

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And this is much.

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No offense to Korean cuisine, but

this is much more sophisticated.

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It is.

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It's, it's got a wild aroma

to it and an herbal flavor.

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It's more complex flavor.

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I love bread and butter pickles.

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I can't imagine a summer without them.

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So why would I make these?

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Well, Bruce has got this thing here.

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As we say, we're gonna set

it out on the counter for an.

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Then we're gonna cover it.

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We're gonna refrigerate it.

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You can cover it and freeze it.

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After an hour, the pi, the cucumbers,

the pickles will get mushy on the thaw.

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They will not taste right for

24 to 48 hours afterwards.

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So you need to let this kind of set.

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Yeah, for a couple days.

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It needs to cure as it is.

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Yeah.

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Yeah.

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These need

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Bruce: to come and ripen and

become beautiful and at which point

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you compile them on sandwiches.

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Mark: Pile them on burgers.

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I love them on hummus.

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I love to buy hummus from the store

and spoon up some of these with

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the brine on top of the hummus.

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Bruce: Mm.

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I love them on a salami sandwich.

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That was, that

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Mark: was something like, they're

great on a salami sandwich.

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Mm-hmm.

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They're great on burgers,

they're great on dogs.

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They're great with brats.

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They're of course great with.

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Anything from a barbecue, whether

you make it yourself or buy it from

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a barbecue restaurant, brisket,

pulled pork, ribs, all those

429

:

things, they're perfect with them.

430

:

Um, let me also say, this is weird, but

if you put them with sour cream on a

431

:

baked potato, they are pretty Oh, sure.

432

:

Why not?

433

:

Fine.

434

:

On sour cream, on a baked potato.

435

:

Chop

436

:

Bruce: them up.

437

:

Put them in

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:

Mark: chicken salad.

439

:

Yep.

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:

Put them in egg salad.

441

:

Bruce: Yep.

442

:

Oh my God.

443

:

There's so much you could do

444

:

Mark: with this.

445

:

There is so much you can do with this, and

in fact, the brine that this is in, if you

446

:

stick a tablespoon in it and don't pick up

any of the spices, but just use the brine.

447

:

You can add a tiny bit of

this brine to dressings.

448

:

You can use it as a marinade.

449

:

Mm-hmm.

450

:

When you're finally done with this whole.

451

:

Big jar of bread and butter pickles.

452

:

Then strain it so that you get out all

of those extraneous bits of cucumber

453

:

and all the spices and all that, and

then pour it back into the jar and

454

:

literally, I'm serious, shove a couple

boneless skinless chicken breasts in

455

:

there for about an hour in the fridge.

456

:

It's a great.

457

:

Brine for those boneless,

skinless chicken.

458

:

Then you

459

:

Bruce: grill them and they're sweet again.

460

:

They can't sit in

461

:

Mark: this brine more than an hour or

two, or they'll get mushy, but uh, an

462

:

hour right in the fridge, they're perfect.

463

:

Also works

464

:

Bruce: with center cut

boneless pork chops.

465

:

Yep, they're great.

466

:

That's a great idea to use

this sugary brine syrup.

467

:

Mark: Yep.

468

:

Again, let me just say that this

recipes on our website is of

469

:

course in the book called Canning.

470

:

We hope that you'll take

a look at that book.

471

:

It's up on Amazon or at retailers

across the country, or if

472

:

you want to avoid Amazon at.

473

:

Bookshop, which is the independent,

uh, books sellers website.

474

:

You can find the book all over the place.

475

:

It's coming out at the end of July.

476

:

Uh, it's got, oh my

gosh, how many recipes?

477

:

Four, four hundred and twenty

478

:

Bruce: five.

479

:

Recipes,

480

:

Mark: 4 25 like this.

481

:

That makes small batches of things

that you need and you're alive that

482

:

Bruce: you can do in real time

without a lot of work and no

483

:

big pots of boiling water.

484

:

Oh my gosh.

485

:

And no processing blackberry

486

:

Mark: conserve.

487

:

Is worth the admission to the book.

488

:

Mm-hmm.

489

:

But that's a for another matter.

490

:

Okay.

491

:

So that's our making

bread and butter pickles.

492

:

We appreciate your being a part of this

journey with us and cooking along with us

493

:

in your car or wherever you are right now.

494

:

Um, and we're gonna get up, do what

we usually do at the end, which

495

:

is what's making us happy in food.

496

:

This week.

497

:

I will start.

498

:

Okay.

499

:

So one of the things that's

making me happy is it's that

500

:

time of year in New England when.

501

:

Rhubarb B in.

502

:

Mm-hmm.

503

:

And Bruce has made Rhubarb jam

and he did not make the recipe

504

:

from our book, cold Canning.

505

:

There is a small batch, no

canning recipe from Rhubarb Jam.

506

:

I made a big batch in the book, but he

made the whole thing and he canned it.

507

:

Mm-hmm.

508

:

Bruce: I did.

509

:

So they were in the pantry and they will

stay there until we opened them all and

510

:

eat them all, or give them to people.

511

:

You know, the trick when

you make rhubarb Jam is a.

512

:

Tiny, tiny little bit of vanilla.

513

:

It is because vanilla just

balances with rhubarb so Well.

514

:

It's the, but you can

515

:

Mark: overpower it.

516

:

It's the trick of, uh, rhubarb pie.

517

:

Mm.

518

:

Not strawberry rhubarb

pie, but rhubarb pie.

519

:

Uh, just, I mean, uh, like a half

a teaspoon of vanilla, it balances

520

:

out the rhubarb beautifully, and yet

preserves all that fabulous sour flavor.

521

:

Bruce: Mm-hmm.

522

:

Mm mm mm What's making me happy in

food this week are pecan brownies.

523

:

Mark: Oh, right.

524

:

Oh gosh.

525

:

I made a batch

526

:

Bruce: of gluten-free pecan brownies

to bring to my knitting workshop.

527

:

So say what you did.

528

:

'cause it's fascinating.

529

:

So I taught a knitting workshop,

um, at a local library, and

530

:

Mark: I don't know that,

that's so fascinating.

531

:

I

532

:

Bruce: met

533

:

Mark: the recipe, but come on.

534

:

Yeah.

535

:

So I

536

:

Bruce: ground up a cup of.

537

:

Pecans and I then into the food

process where I ground them.

538

:

I put some salt and I put, I put

some salt and I put cocoa powder

539

:

and I let that all just go together.

540

:

And then I beat eggs and sugar and I used

duck eggs 'cause we have all these local

541

:

farms in us and I beat duck eggs and

sugar until it was big and fluffy and.

542

:

Thick and white and I mixed

in the chocolate nut mixture.

543

:

And then I folded in some measure

for measure flour alternative, the

544

:

gluten-free flour alternative from King

Arthur flour and a little baking powder.

545

:

Mark: They were super, I had

a sneak bite before you took

546

:

them to the knitting group.

547

:

And they were super fudgy.

548

:

Mm-hmm.

549

:

Very collapsed.

550

:

Mm-hmm.

551

:

Uh, with a crunchy, crackly top.

552

:

And so nutty it was.

553

:

All those lovely pecans in there.

554

:

Round pecans.

555

:

We are lucky enough that we

have a friend from Texas who

556

:

sends us a gallon jug of mm-hmm.

557

:

Pecan halves, of course, from Texas,

and they sit in our freezer unless

558

:

they go bad, but they sit in our

freezer until Bruce uses them all

559

:

up, which I think you did them all.

560

:

I used them all

561

:

Bruce: up.

562

:

That was all

563

:

Mark: used up in those brownies.

564

:

I think they're all gone now.

565

:

The ladies at the workshop loved them.

566

:

They, oh man.

567

:

I grew up with fresh pecans

from my grandparents on

568

:

their farm, and I love pecan.

569

:

Anything is enough for me.

570

:

Okay, so that's the podcast for this week.

571

:

We appreciate your.

572

:

Being with us.

573

:

We appreciate your being on this journey

and choosing us out of the vast array

574

:

of podcasts out there that we know there

is a billion podcasts out there and

575

:

we appreciate your being here with us.

576

:

Bruce: And every week here we tell

you what's making us happy in food.

577

:

So please go to our Facebook

group, also called Cooking with

578

:

Bruce and Mark, and tell us what's

making you happy in food this week.

579

:

'cause we are interested in what

is happening in your kitchen.

580

:

What's happening on your plate

and what you're eating and loving,

581

:

and if it's really good, we might

even try it and talk about it here

582

:

on cooking with Bruce and Mark.

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About the Podcast

Cooking with Bruce and Mark
Fantastic recipes, culinary science, a little judgment, hysterical banter, love and laughs--you know, life.
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!

About your host

Profile picture for Mark Scarbrough

Mark Scarbrough

Former lit professor, current cookbook writer, creator of two podcasts, writer of thirty-five (and counting) cookbooks, author of one memoir (coming soon!), married to a chef (my cookbook co-writer, Bruce Weinstein), and with him, the owner of two collies, all in a very rural spot in New England. My life's full and I'm up for more challenges!